There’s something magical about a steaming bowl of baked potato soup on a chilly evening—it’s like wrapping yourself in a warm, edible blanket. I’ve been making this exact recipe for years, ever since my college days when I discovered that leftover baked potatoes could transform into the creamiest, most comforting meal imaginable. The secret? Letting those fluffy potato insides mingle with rich cream and sharp cheddar until every spoonful tastes like a loaded baked potato in liquid form. Trust me, once you try this version, you’ll wonder why you ever bothered with canned soup.
Why You’ll Love This Baked Potato Soup
This isn’t just any potato soup—it’s a hug in a bowl that comes together with almost no effort. Here’s why it’s become my go-to recipe year after year:
- Creamy dreaminess: The combination of mashed baked potatoes and heavy cream creates a velvety texture that’s downright luxurious.
- Leftover magic: Those extra baked potatoes sitting in your fridge? They’re about to become the star of the show.
- Comfort in minutes: From pot to bowl in under 30 minutes—perfect for those “I need warmth now” emergencies.
- Customizable: Want it thicker? Add less broth. Need extra indulgence? More cheese. It’s your soup, your rules.
Seriously, this soup solves everything—bad weather, tough days, questionable leftovers—with minimal fuss and maximum coziness.
Ingredients for Baked Potato Soup
Grab these simple ingredients – you probably have most already! I always joke this soup is just a baked potato’s glow-up moment. Here’s what you’ll need:
- 4 large baked potatoes, peeled and roughly mashed (leftover spuds work perfectly)
- 4 cups chicken or vegetable broth (I use low-sodium so I can control the salt)
- 1 cup heavy cream – yes, the real deal, no skimping!
- 1/2 cup shredded cheddar cheese (sharp is my favorite for extra tang)
- 1/4 cup chopped green onions – the green parts add such a fresh crunch
- 2 tbsp butter because everything’s better with butter
- 1 tsp salt (add more to taste after cooking)
- 1/2 tsp black pepper – freshly ground if you’ve got it
That’s it! Simple, humble ingredients that somehow transform into pure comfort. Now let’s make some magic happen.
How to Make Baked Potato Soup
Okay, here’s where the magic happens—turning those humble ingredients into silky, potato-y perfection. I’ve made this soup so many times I could practically do it in my sleep, but let me walk you through each step so yours turns out just right.
Step 1: Prep the Potatoes
First, grab those baked potatoes—leftovers are ideal here (see? I told you they’d come in handy!). Peel them while they’re still warm-ish—the skins practically slip right off. Then, give them a rough mash with a fork or potato masher. You want them broken down but not completely smooth—little chunks will make the soup more interesting. Pro tip: If your potatoes are cold from the fridge, pop them in the microwave for 30 seconds to make peeling easier.
Step 2: Build the Soup Base
Now, melt that butter in a decent-sized pot over medium heat. Once it’s bubbling slightly, dump in your mashed potatoes and broth. Stir like you mean it—you’re helping the potatoes dissolve into the liquid. Bring everything to a gentle simmer (little bubbles around the edges), then immediately turn the heat down to low. This is crucial—too much heat will make the dairy separate later. Let it hang out here for about 5 minutes while you give occasional stirs.
Step 3: Finish and Serve
Here comes the good stuff! Pour in your heavy cream—slowly at first so it doesn’t splash everywhere. Then sprinkle in the cheese while stirring constantly—this prevents clumping. Add your salt and pepper now too. Keep stirring as everything melts together into creamy bliss for about 2 more minutes. Taste it! Need more salt? Go for it. Too thick? Add a splash more broth. Ladle into bowls and top with those fresh green onions—the contrast of cold, crisp onions against hot soup is *chef’s kiss*. Serve immediately while it’s piping hot!
Tips for the Best Baked Potato Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness-what-is-this-magic” levels. Here are my can’t-live-without tips:
- Bacon makes everything better: Crumble cooked bacon on top right before serving—that smoky crunch against creamy soup is perfection.
- Broth is your friend: If your soup thickens too much (it happens!), just whisk in more broth a splash at a time until it’s just right.
- Cheese matters: Always shred your own cheddar—those bagged shreds have coatings that make melting weird. A little extra effort = infinitely creamier results.
- Keep it hot, but not too hot: When adding dairy, keep the heat low to prevent curdling—patience makes the soup velvety smooth.
- Sour cream surprise: Swirl in a dollop of sour cream at the end for extra tang and richness (my grandma’s secret touch!).
These little tweaks? They’re what turn weeknight soup into something special enough for guests. Go wild and make it yours!
Variations of Baked Potato Soup
One of my favorite things about this recipe is how easily it adapts to different tastes and diets. Here are some of my go-to twists when I want to mix things up:
- Vegan delight: Swap butter for olive oil, use vegetable broth, and replace cream with coconut milk (trust me, it works!). Nutritional yeast gives that cheesy flavor without dairy.
- Roasted garlic boost: Stir in 2-3 cloves of roasted garlic with the potatoes—it adds incredible depth and a subtle sweetness.
- Loaded potato style: Top with all the fixings—extra cheese, sour cream, chives, and yes, more bacon. Because why not?
- Spicy kick: Add a pinch of cayenne or diced jalapeños when sautéing for those who like heat with their comfort.
- Chunky version: Reserve some potato cubes instead of mashing fully—gives terrific texture contrast.
The beauty? You can tweak this soup endlessly and it’s still downright delicious every time.
Serving Suggestions for Baked Potato Soup
Oh, let me tell you how I love to serve this soup – it’s an event in my house! A crusty baguette is mandatory for dipping (those crispy edges dragging through creamy soup? Heaven). Sometimes I’ll do a simple side salad with tangy vinaigrette to cut through the richness. My winter favorite? Pair it with grilled cheese sandwiches for the ultimate comfort food duo. And don’t forget extra toppings at the table – set out bowls of shredded cheese, crumbled bacon, and chopped chives so everyone can customize their perfect bite.
Storing and Reheating Baked Potato Soup
Here’s the good news—this soup actually tastes better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, go low and slow—medium heat with frequent stirring prevents the dairy from separating. If it thickens too much (as potato soups do), just whisk in a splash of broth or milk to bring it back to life. Freezing? I don’t recommend it—the texture gets grainy. But honestly? Leftovers rarely last that long in my house anyway!
Nutritional Information for Baked Potato Soup
Here’s the scoop on what’s in each comforting bowl (based on my exact recipe): About 320 calories, 18g fat, and 8g protein per serving. Remember—nutrition varies based on your ingredients. These are just estimates to help you plan. If you’re watching sodium, try low-sodium broth and go easy on the extra cheese topping!
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about this baked potato soup—here are the ones that pop up most often with my tried-and-true answers!
Can I Make Baked Potato Soup Ahead?
Absolutely! In fact, I often make a big batch on Sunday for easy weekday meals. Just prepare the soup without the cream and cheese—store the base in the fridge for up to 3 days. When ready to serve, gently reheat the base, then stir in the dairy ingredients. This prevents separation and keeps everything silky smooth. The flavors actually deepen overnight—my husband swears day-old soup tastes even better!
What Can I Substitute for Heavy Cream?
While heavy cream gives that luscious texture, I’ve had success with half-and-half in a pinch (though the soup will be slightly thinner). For a lighter option, whole milk with a tablespoon of cornstarch whisked in works too—just don’t tell my grandma I suggested it! My vegan friends love using full-fat coconut milk—it sounds weird but adds a subtle sweetness that pairs beautifully with the potatoes.
Can I Use Raw Potatoes Instead of Baked?
Technically yes, but you’ll miss out on that deep, caramelized flavor baked potatoes bring. If you’re in a rush, microwave your potatoes first—poke them with a fork, nuke for 5-6 minutes until tender, then proceed with the recipe. Raw potatoes would need much longer cooking and just don’t develop the same rich taste. Trust me—baked is worth the extra step!
How Do I Fix Soup That’s Too Thick or Thin?
Don’t panic—both are easy fixes! Too thick? Gradually whisk in more broth until it reaches your perfect consistency. Too thin? Let it simmer uncovered for a few extra minutes to reduce, or mash in a bit more potato. I always say soup thickness is personal—my brother likes his practically spoonable, while I prefer mine just thick enough to coat the back of a spoon.
PrintCreamy Baked Potato Soup in Just 30 Magical Minutes
A creamy and comforting soup made with baked potatoes, perfect for cold days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large baked potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Peel and mash the baked potatoes.
- In a pot, melt butter over medium heat.
- Add mashed potatoes and broth, stir well.
- Bring to a simmer, then reduce heat.
- Stir in heavy cream, cheese, salt, and pepper.
- Cook for 5 more minutes.
- Garnish with green onions before serving.
Notes
- Use leftover baked potatoes for quicker prep.
- Adjust thickness by adding more broth if needed.
- For extra flavor, top with bacon bits.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
